Broccoli and Cauliflower Salad Broccoli and Cauliflower Salad

Author: Canadian Living

This fresh crisp salad is a nice addition to a plate of munchies. Toss the vegetables with dressing just before serving to keep their bright colour.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: January 2005



Cut broccoli and cauliflower into florets to make 6 cups (1.5 L) each. Peel broccoli stalks; slice thinly.

Fill large bowl with ice water; set aside. In large pot of boiling salted water, blanch cauliflower then broccoli until tender-crisp, about 3 minutes each, transferring with slotted spoon to ice water to chill. Drain well and set aside. (Make-ahead: Refrigerate in airtight container for up to 6 hours.)

In large bowl, whisk together oil, lemon juice, garlic, mustard, salt and pepper. Just before serving, add broccoli, cauliflower, pine nuts, red pepper and onion; toss to coat.

Nutritional facts <b>Per each of 16 servings:</b> about

  • Sodium 91 mg
  • Protein 3 g
  • Calories 88.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 5 g


  • Iron 6.0
  • Folate 13.0
  • Calcium 2.0
  • Vitamin A 7.0
  • Vitamin C 73.0
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Broccoli and Cauliflower Salad